Baked breaded calamari, a tasty and easy second course. Thanks to the breading, the calamari will be crispy but not dry. I used panko, a very coarse breadcrumb, available in supermarkets, or you can make it at home following my recipe. Alternatively, use traditional breadcrumbs. If you like, try the
CALAMARI IN AIR FRYER. Let’s see how to make baked breaded calamari, and if you try them, let me know. Barbara

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Difficulty: Very easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Saints

Ingredients

1.1 lbs calamari
to taste panko
1 lemon
to taste parsley
to taste pepper
to taste salt
to taste extra virgin olive oil

Tools

Oil sprayer
Parsley Chopper

How to prepare baked breaded calamari

Let’s start preparing the baked breaded calamari, clean the calamari from the innards and remove the transparent cartilage found in the back of the calamari by pulling it out, use a knife to remove the beak and eyes. If you’re not very experienced, you can ask your fishmonger to do this for you. Then wash them thoroughly under running water. Pass the calamari through the panko
and place them on the baking tray,
add some pepper and salt,
some grated lemon zest
some grated parsley,
and a few puffs of extra virgin olive oil.
Bake in a preheated static oven at 356°F (180°C) for 15 minutes, turning the calamari halfway through so that the cooking is even.